Merve ŞAHİN, Eylem ODABAŞ, Hülya ÇAKMAK

Kırık Leblebiden Elde Edilen Unun Glutensiz Erişte Üretiminde Değerlendirilmesi

Glutensiz ürünler genellikle nişasta ve pirinç unu bazlı hammaddelerden üretildikleri için düşük besin içeriği ve düşük kaliteye sahiptir. Bu yüzden glutensiz eriştelerin besin içeriklerini iyileştirmek için alternatif olarak baklagil unu kullanımı son yıllarda büyük ilgi uyandırmaktadır. Bu çalışmada, leblebi üretiminde yan ürün olarak ortaya çıkan düşük kalitedeki kırık leblebilerden elde edilen leblebi unu (LU), artan oranlarda (Ağırlıkça, %10-20-30-40-50-60) ticari glutensiz un karışımına (GU) ilave edilerek glutensiz erişteler üretilmiştir. Kullanılan LU’nun eriştelerin besinsel içerikleri ve pişme kalitesine olan etkileri araştırılmıştır. Sonuçlar incelendiğinde, LU’nun GU’ya kıyasla oldukça yüksek ham protein ve suda çözünür proteine sahip olduğu belirlenmiştir (p<0.05). LU’nun artan oranlarda erişte formülasyonuna ilave edilmesi ise, glutensiz eriştelerin kül içeriğinin önemli düzeyde azalmasına neden olurken, suda çözünür protein içeriğinin önemli düzeyde artmasına neden olmuştur (p<0.05). LU’nun artan oranlarda ilave edilmesi ayrıca pişme süresi, su tutma kapasitesi ve şişme indeksini azaltırken, pişme kaybının artmasına neden olmuştur.

Anahtar Kelimeler:

Leblebi, Glutensiz, Erişte, Protein

Utilization of Split Roasted Chickpea Flour in Gluten-free Noodle Production

Gluten-free products have a low nutritional capacity and poor quality, because of being produced from starch-based flours. Therefore, alternative ingredients such as legume flours for improving the nutritional composition of gluten-free noodles have been of great interest in recent years. In this study, the flour of split roasted chickpea (LU) which is a low quality by-product emerging through the roasted chickpea production, was used in the gluten-free noodle formulations at increasing levels (w/w, 10-20-30-40-50-60%) by replacing the commercial gluten-free flour mixture (GU). The effects of the LU replacement on nutritional and cooking quality of the gluten-free noodles were investigated. According to results, it was determined that LU had considerably higher crude protein and water-soluble protein compared to GU (p<0.05). Therefore, the addition of LU to the noodle formulations at increasing levels caused a significant decrease in the ash content of the gluten-free noodles, whereas a significant increase in the water-soluble protein content was observed (p<0.05). The addition of LU at increasing levels also shortened the cooking time, water holding capacity and swelling index, while increasing the cooking loss.

Keywords:

Roasted chickpea, Gluten-free, Noodle, Protein,

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